Whole Roasted Cauliflower with Creamy Harissa Dip | Deliciously Ella

For the Cauliflower:
- 1 large cauliflower
- 1 tablespoon olive oil
- Pinch of sea salt
- Handful of pistachios
- Handful of pomegranate seeds

For the drizzle
- 4 tablespoons tahini (you want this to be smooth and creamy
- 4 tablespoons almond milk
- 2 teaspoons date syrup
- Pinch of sea salt

Harissa Dip
- 3 tablespoons harissa paste
- 250g cashews, soaked for at least 4 hours
- 250-300ml almond milk (or oat milk)
- pinch of salt

Method
Preheat the oven to 180c, fan setting.

Place the cauliflower in baking tray with a good drizzle of olive oil and a pinch of salt.

Bake for an hour to an hour and a half, depending on how big it is, until it's crispy on the outside and tender on the inside.

Mix the dressing together, until it's smooth and creamy.

Once cooked, spoon the drizzle over the cauliflower and sprinkle with crushed pistachios and pomegranate seeds.

For the harissa dip:
Place the cashews in a bowl of water, and leave to soak for at least 4 hours.

Once soft, drain the cashews and place into a food processor with the rest of the ingredients.

Pulse until smooth, adding a little more milk if needed until you reach the consistency you like best.

Видео Whole Roasted Cauliflower with Creamy Harissa Dip | Deliciously Ella канала Deliciously Ella